This aren’t your traditional stuffed mushrooms. This coq au vin stuffed mushrooms recipe has all the great flavors of coq au vin in one tasty bite.
Recipe Overview
Why you’ll love it: They are hearty enough to make a main course but they are perfect for appetizers, too.
How long it takes: 20 minutes to prep, 20 minutes to bake
Equipment you’ll need: skillet, baking pan
Servings: 6
When I was in high school, my family hosted a student from France for three summers. We also went to France and stayed with her family a few weeks. The memories will be with me forever and one of the things I remember most is, of course, the food! The food was amazing while we were in France but our exchange student also did some cooking for us while she stayed in our home. Crêpes, tarte Tatin, and coq au vin — oh, how I wish I could transport her into my kitchen right this moment to whip up some delicious food.
These coq au vin stuffed mushrooms are little flavor bombs. They’re rich without being overly rich. I like that these stuffed mushrooms are a little unique, too.
With a fancy name! “Coq au vin” literally means rooster in wine, in case anyone asks.
About this stuffed mushrooms Recipe
All the flavors of coq au vin! What is coq au vin? It’s a classic French recipe for braised chicken with red wine, mushrooms, and pancetta. These coq au vin stuffed mushrooms include bacon, shredded chicken, red wine, onion and fresh thyme.
Plus cheese! Cheese isn’t traditionally included in coq au vin but I’m a big fan of cheese. The cheese does a good job of holding everything together, too.
Serve as an appetizer or main course. Stuffed mushrooms make a great appetizer but you can also stuff a larger portobello mushroom for an entrée recipe, similar to these vegetarian stuffed portobellos or chicken Parmesan stuffed portobellos.
More appetizer recipes
I have some appetizer recipes that may become your new favorites. Be sure to check out my complete list of appetizers at RachelCooks.
- Tomatoes and Ricotta Cheese Crostini
- Spinach Dip
- Slow Cooker Spinach Artichoke Dip
- Herbed Feta Dip Recipe
- Hot Caprese Dip Recipe
- Zucchini Pizza Bites
Coq Au Vin Stuffed Mushrooms Recipe
Ingredients
- 20 ounces large white mushrooms (see note)
- 4 slices bacon, chopped into 1 inch pieces
- ½ cup finely diced onion
- ¼ cup finely chopped carrots
- ¼ teaspoon ground black pepper
- 1 clove garlic, finely minced
- 1 cup very finely diced cooked chicken breast (see note)
- ¼ cup dry red wine (such as cabernet Franc or pinot noir)
- ¼ teaspoon finely minced fresh thyme (or ⅛ teaspoon dried thyme)
- ½ cup shredded mozzarella
- 3 tablespoons panko bread crumbs
Instructions
- Preheat oven to 375°F. Spray a shallow baking dish or rimmed baking sheet with nonstick spray or line with parchment paper for easy cleanup.
- Remove stems from mushrooms. Chop stems finely and reserve. Place mushroom caps in a baking dish.
- In a large skillet, cook bacon over medium heat until crispy. Remove bacon from pan and place on a paper towel-lined plate. Leave bacon grease in pan.
- Add onions and carrots to the skillet, turning heat down if needed to keep onions from burning. Cook for 3 to 4 minutes or until onions are translucent and carrots are softening. Add chopped mushroom stems, pepper, garlic, and finely diced chicken. Continue to cook, stirring frequently, until mushrooms are cooked.
- Add red wine and increase heat to medium-high. Continue to cook and stir until nearly all of the liquid is gone. Remove from heat and stir in thyme.
- Pour mixture into a bowl to cool slightly. Add cheese and cooked bacon and stir to combine.
- Using a spoon, fill mushroom caps with this mixture – it’s okay if they overflow a little. Place the filled mushrooms in prepared baking pan. Sprinkle panko bread crumbs evenly over mushrooms.
- Bake for 20 minutes or until golden brown. Cool slightly before serving.
Notes
- Mushrooms: If you are making appetizers, buy large white mushrooms. You’ll need about 12 mushrooms for this recipe. For an entrée, use portobello mushrooms. You’ll need 4 large mushrooms. Remove the stems and scrape out the gills before stuffing portobellos.
- Chicken: Leftover cooked chicken or rotisserie chicken both work well. I like to make a big batch of Instant Pot shredded chicken and freeze it to use in recipe.
- Make Ahead: Prepare the stuffed mushrooms and refrigerate them up to a day ahead. Add a few extra minutes to the baking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Holy COW these look fantastic! Thanks so much for the link love girly! Pinning!
amazing idea!
Coq au vin in stuffed mushroom form? What an awesome idea!